Chicken and Olive Stew

Rating: 4.56 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous.

By D. S. Brennan

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.

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  • Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.

  • Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.

Cook's Note:

White wine can be substituted for the vermouth.

Nutrition Facts

Per Serving:
223 calories; protein 19.3g; carbohydrates 11.7g; fat 10.9g; cholesterol 46.1mg; sodium 1556.6mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

John Arient
Rating: 4 stars
10/22/2016
Made it as a soup by adding 4 cups of chicken broth diced tomatoes and pasta. Topped with mozzarella and crumbled bacon. Read More
Helpful
(1)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
John Arient
Rating: 4 stars
10/22/2016
Made it as a soup by adding 4 cups of chicken broth diced tomatoes and pasta. Topped with mozzarella and crumbled bacon. Read More
Helpful
(1)
Molasar
Rating: 4 stars
08/25/2017
This recipe is delicious!! I have done twice already and will definitely do it again. For the second time I substituted the bacon with ham and the green olives with black olives as I thought the green olives made the dish to salty (to my taste). Served over a bed of white rice. Read More
Miss Ivy
Rating: 5 stars
01/30/2017
I added cumin bay leaf and a sweet potato since I had one on hand. Very delicious used gin since no vermouth or white wine available I put over long grain rice Read More
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Lori Burke
Rating: 5 stars
03/27/2019
This is great we like to roll it up in a flour tortilla. Read More
Holly S
Rating: 5 stars
01/31/2017
This may be my new favorite meal. I was eating it out of the pan. DELICIOUS!!! Read More
lutzflcat
Allstar
Rating: 4 stars
09/10/2015
The bacon adds a great layer of flavor. I had pearl couscous on hand but my husband thought noodles would be a better choice. That's how I served it and would in the future as well. I did cut back a bit on the tomato sauce and although the instructions don't say to slice the olives I did cut them in half. Next time I will not cook the chicken to a deep golden brown would just cook until lightly browned. This mixture simmers for an hour and the chicken cubes ended up a little tough on the exterior from overbrowning. Easy to make with a deep rich flavor just takes some time to "stew" (pun intended) for the flavors to meld and the sauce to reduce. I would make this again. Read More
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